Grilled mackerel with Korean chilli
- Preparation and cooking time
- Total time
- Easy
- Serves 2 as a starter
Ingredients
- 3 tsp sesame oil
- 1 tsp gochujang
- 1 tbsp doenjang or miso
- 1/2 small clove garlic, crushed
- 3 tsp white balsamic vinegar
- 4 spring onions, finely sliced
- a pinch chilli powder
- 2 tsp sesame seeds, toasted
- 2 mackerel, filleted and pin bones removed
Method
- STEP 1
Heat the grill to high. Mix together 2 tsp of the sesame oil, the gochujang, doenjang, garlic, 1 tsp of the vinegar and 1 tbsp of water in a small bowl.
- STEP 2
Add the spring onions to a bowl with the chilli powder, sesame seeds, remaining sesame oil and vinegar, and season.
- STEP 3
Lie the mackerel fillets skin-side up on a lightly oiled tray. Brush with the chilli paste mix and grill for 2-3 minutes until the skin is bubbling and charred. Rest for 1 minute before serving with the spring onions.